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Jan, 28 2016

Young Chef Olympiad kicks culinary fever in India

While chef Ranveer Brar joined the panel in Delhi today, chef Abhijit Saha and chef Eric Neo will be joining the panel in Bengaluru and Mumbai respectively on 29 January 2016, to add an additional dollop of spicy heat to the competition.

By Nusra

International Institute of Hotel Management, India’s largest global school chain kicked off the culinary heats in Delhi. The event will be followed by Bengaluru and Mumbai, for Young Chef Olympiad (YCO), the world’s biggest Olympiad for culinary student that will continue to serve as a platform to connect culinary talent from across borders.

Supported by the Ministry of Tourism, Govt of India, the event saw culinary student chefs from 50 countries along with their chef mentors compete for top honours in all three cities today.

“We are delighted at the global participation this year. It is a fantastic event that will reach out globally to as many countries as possible. YCO will not only produce and refine the best talent amongst the young chefs but will also give the young talent a platform to learn, teach, showcase and network with,” shared Dr Suborno Bose, Chairman, Young Chef Olympiad and CEO- IIHM.

The temperature rose by a couple of degrees as all the student chefs cooked up a storm and presented their creations to the judges in each city. Along with an esteemed panel of judges comprising of Prof David Foskett, Chef Andreas Muller, Chef Shaun Kenworthy celebrity chef judges will be joining them in each city.

While chef Ranveer Brar joined the panel in Delhi today, chef Abhijit Saha and chef Eric Neo will be joining the panel in Bengaluru and Mumbai respectively on 29 January 2016, to add an additional dollop of spicy heat to the competition.

Adding to the same lines, Chef Shaun Kenworthy, Culinary Director, IIHM said, “It’s a great initiative that will help build bridges for talent in this field across borders. It is a great opportunity for aspiring young cooks to showcase their talent and make the country proud. The healthy competition between the culinary students and their chef mentors have made this season brilliant. The dishes we have seen today in all the cities take creativity and innovation in food to a new level.”

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